Teriyaki Meatball Rice Bowls

$- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon sesame oil - 1/4 cup teriyaki sauce (plus extra for serving) - Salt and pepper to taste - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned For these teriyaki meatball rice bowls, I love using ground chicken or turkey. They keep the meatballs light and tasty. Breadcrumbs help bind the meatballs and add a great texture. Chopped green onions, garlic, and ginger pack in flavor, making each bite a delight. Sesame oil adds a nutty note that ties everything together. The star of this dish, teriyaki sauce, gives the meatballs their sweet and savory taste. Jasmine rice is perfect as a base. It’s soft and fragrant, making every bowl feel special. For veggies, I like using broccoli, bell pepper, and carrot. They add color, crunch, and nutrition to the meal. - Sesame seeds - Additional green onions I often finish my bowls with sesame seeds and more green onions. These garnishes add a nice crunch and extra flavor. - Alternative meats: You can use ground beef or pork if you prefer. - Gluten-free options: Use gluten-free breadcrumbs and tamari instead of teriyaki sauce. Feel free to swap out the meat for your favorite type. Making these bowls gluten-free is simple too. Just choose the right ingredients, and you’ll enjoy the same great taste! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key. The right heat makes all the difference in cooking. 2. Mixing the meatball ingredients: In a large bowl, combine these ingredients: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon sesame oil - 1/4 cup teriyaki sauce - Salt and pepper to taste Mix everything well. This step ensures that every meatball is packed with flavor. 1. Shaping and baking the meatballs: Form the mixture into small meatballs, about one inch wide. Place them on a lined baking sheet. Bake the meatballs for 18-20 minutes. They should turn golden brown and be fully cooked. 2. Stir-frying the vegetables: While the meatballs bake, heat a tablespoon of oil in a pan. Add the following: - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned Stir-fry for about 5-7 minutes. The veggies should be bright and tender yet still crisp. Drizzle a tablespoon of teriyaki sauce over them and toss to coat. Remove from heat to keep them fresh. 1. Assembling the bowls: In each serving bowl, place a scoop of cooked jasmine rice. Top the rice with the stir-fried vegetables and the baked meatballs. 2. Garnishing and serving options: Drizzle extra teriyaki sauce over the meatballs and rice. For the final touch, sprinkle with sesame seeds and the remaining green onions. This makes your dish look and taste great! To keep your meatballs moist, use ground chicken or turkey. These meats have less fat but stay juicy. Mixing in breadcrumbs helps absorb moisture. Form small meatballs, about one inch wide. This size cooks evenly and stays tender. For browning, preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper. This helps meatballs cook without sticking. Bake them for 18-20 minutes. Look for a golden brown color. This shows they are cooked through. To boost flavor, try adding spices like onion powder or black pepper. These add warmth without overpowering the dish. You can also add a dash of chili flakes for a hint of heat. Making homemade teriyaki sauce is easy! Combine soy sauce, honey, garlic, and ginger. Simmer these together until thick. This gives your dish a fresh taste and lets you control sweetness. You can cook your meatballs in different ways. An air fryer cooks them quickly and keeps them crispy. Set it to 375°F (190°C) for about 10-12 minutes. If you prefer the stovetop, brown the meatballs in a pan first. Then, add a bit of water and cover to steam them through. Using a slow cooker is another option. Cook on low for 4-6 hours. This method makes the meatballs very tender and allows flavors to meld. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of your teriyaki meatballs and stir-fried veggies. Opt for seasonal produce whenever possible. Adjust the Sauce: If you prefer a sweeter teriyaki flavor, add a touch of honey or brown sugar to the sauce. For a spicier kick, incorporate some red pepper flakes. Cook Rice Perfectly: Rinse jasmine rice under cold water before cooking to remove excess starch. This ensures fluffy rice that won’t clump together. Make Ahead: Prepare the meatballs in advance and store them in the refrigerator or freezer. They can be reheated and served with rice and vegetables for a quick meal. {{image_2}} You can change the protein in your meatballs. Ground beef or pork works great. For a lighter option, use ground turkey. If you want to go meatless, try using lentils or chickpeas. These options still taste amazing with teriyaki sauce. Each protein gives a unique flavor and texture. Jasmine rice is popular, but you can switch it up. Quinoa is a healthy choice and adds protein. Cauliflower rice is great if you want fewer carbs. Brown rice adds a nutty flavor and extra fiber. Each option will still pair well with your meatballs and veggies. Feel free to mix in seasonal veggies. Snap peas, zucchini, or asparagus can add crunch. Bell peppers and carrots are classic, but try spinach for a pop of color. Use what you have on hand. Fresh vegetables will brighten your bowl and add nutrients. To store your Teriyaki Meatball Rice Bowls, first let them cool. Place them in airtight containers. This keeps them fresh in the fridge. You can store the leftovers for about three to four days. If you want to keep them longer, freezing is a great option. - Refrigeration tips: Use airtight containers. Label them with the date. Store in the fridge for up to four days. - Freezing instructions: Portion the meatballs and rice. Keep veggies separate if possible. Use freezer-safe containers. These can last for up to three months. When you're ready to enjoy your leftovers, reheating is key. You want the meatballs warm and the rice fluffy. - Best ways to reheat rice bowls: Use a microwave for quick reheating. Warm in a covered bowl for about 2-3 minutes. Stir halfway through. For best results, use a skillet on medium heat. Add a splash of water to help steam the rice. - Avoiding sogginess in meatballs: Reheat meatballs in the oven at 350°F for about 10 minutes. This keeps them from getting soggy. You can also use the skillet method. Just be sure to keep the heat low. How long can you keep these delicious rice bowls? - How long can you keep the dish? In the fridge, enjoy them within four days. If frozen, use them within three months for best taste. Always check for any signs of spoilage before eating. You can use soy sauce as a base. Add honey for sweetness. Mix in garlic and ginger for flavor. Another option is to create a quick homemade teriyaki sauce. Combine soy sauce, honey, rice vinegar, and cornstarch. This mix gives a nice balance of sweet and salty. Yes, you can prepare Teriyaki Meatball Rice Bowls ahead of time. Make the meatballs and cook the rice. Store them in separate containers in the fridge. You can also stir-fry the vegetables ahead. Assemble your bowls just before serving for the best taste. To ensure tender meatballs, do not overmix the meat. Use breadcrumbs to add moisture. Adding grated ginger helps too. Baking at the right temperature keeps them juicy. Avoid cooking them too long, as it can dry them out. This blog post guides you through making Teriyaki Meatball Rice Bowls. We covered main ingredients like ground turkey, ginger, and sesame oil, plus some optional garnishes. You learned how to prep, cook, and assemble the dish, while also exploring tips for perfecting meatballs and trying variations. Remember, feel free to customize with different proteins or veggies. Enjoy your cooking and make this flavorful meal your own!$

Delicious teriyaki meatballs served over jasmine rice with stir-fried vegetables.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Japanese

Servings 4

Ingredients

1 lb ground chicken or turkey
0.5 cup breadcrumbs
0.25 cup green onions, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon sesame oil
0.25 cup teriyaki sauce (plus extra for serving)
to taste salt and pepper
2 cups cooked jasmine rice
1 cup broccoli florets
1 unit red bell pepper, sliced
1 unit carrot, julienned
to garnish sesame seeds and additional green onions

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken (or turkey), breadcrumbs, half of the chopped green onions, garlic, ginger, sesame oil, teriyaki sauce, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs for 18-20 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, heat a tablespoon of oil in a pan over medium heat. Add the broccoli, bell pepper, and carrot. Stir-fry for about 5-7 minutes until the vegetables are vibrant and tender but still crisp. Drizzle a tablespoon of teriyaki sauce over the vegetables and toss to coat. Remove from heat.
In serving bowls, place a generous scoop of cooked jasmine rice. Top the rice with the stir-fried vegetables and baked teriyaki meatballs.
Drizzle additional teriyaki sauce over the meatballs and rice. Sprinkle with sesame seeds and the remaining chopped green onions for a finishing touch.

Notes

Feel free to customize the vegetables based on your preference.

Keyword chicken, meatballs, rice bowls, teriyaki, turkey